Harbor Fish would like you to join our commitment to quality.

In our 40 years of selling fish we have learned that hand selecting the finest quality products keeps our customers coming back for more. We compliment our quality by offering the widest selection of products available, and back it with customer service that guarantees customer satisfaction. We have dedicated ourselves to maintaining a commitment to insuring all of our products are all natural, and in their natural juices. No chemicals are ever used to prolong shelf life or to enhance color, ever!

Fish is sold by the pound price. Not all species are always available due to fishing regulations, seasonality, and our quality specification. If there is something not listed that you are interested in or can't find, please let us know.

 

Product FAQs

Lobster FAQs
Seafood FAQs
Fish FAQs
Types of Oyster

Lobster FAQs

How many lobsters do I need?
My lobster has only one claw, but there is an unattached claw in the bag, what happened?
How long can I keep my lobsters before cooking them?
How do I store my lobsters before I am ready to cook them?
Do you cook lobsters if I don't want to?
What is the difference between a hard shell Lobster and a soft shell Lobster?
How do I cook my lobster?
Do you have the tools to harvest the lobster meat with?
What is the green stuff in my lobster?
What is the bright red waxy stuff in my lobster?

How many lobsters do I need?

This question can be a hard one to have a standard answer to. It depends on age, what else is going to be served, types of appetites, etc. Just as a guideline, the small lobsters (hard shells), you should serve two per adult as a meal. The medium size, one per person, is great for surf and turf. The large, one per adult makes a meal, as long as you have a nice hardy salad, baked potato some bread, and a dessert.

My lobster has only one claw, but there is an unattached claw in the bag, what happened?
As a defense mechanism, Lobsters can release or throw their claws (and also grow them back) Most likely, the lobster dropped its claw in transit. You may cook and eat the claw (make sure it has not spoiled) as though it were still attached.

How long can I keep my lobsters before cooking them?
You always want to get your Lobsters the same day they are going to be eaten. They have a life expectancy of 24 to 36 hours out of water, for hard shells and 2 to 4 hours for soft shells. These are averages not guarantees.

How do I store my lobsters before I am ready to cook them?
We recommend that the lobster be stored in the crisper draw of your refrigerator. Use the seaweed that is on the top of the box and place it in the bottom of your crisper draw, then place the lobsters on top of that, then take the seaweed that is on the bottom of the box and put it over the top of the lobsters. Then take a small cotton towel and run it under cold water and wring it out extremely well, so that the lobsters are not getting any fresh water, and place it over the top of them and close the crisper draw.

Do you cook lobsters if I don't want to?
Yes we will. At no additional charge, for small orders. Last call for hot pick up is 5:00 PM. We also will half cook your Lobsters, which will cut down your cooking time and allow you to serve them hot.

What is the difference between a hard shell Lobster and a soft shell Lobster?
A soft shell lobster is a lobster that has shed its shell. The reason for the shed is there is no more room in the current shell to contain the meat. So the lobster splits down the back and pulls him or herself out of the old shell, with a new shell that has room for growth. Soft shell lobsters generally cost less then the hard shell, but they don't contain the amount of meat that the hard shell does. Soft shell season generally starts in July and ends around the beginning of December. Soft shells are not recommended for travel as their life expectancy is a lot shorter out of water.

How do I cook my lobster?
Instructions on how to cook the size and type of lobsters you have ordered, or you can access this information from this web site under the recipe section.

Do you have the tools to harvest the lobster meat with?
Yes we do. We have the shell crackers, pics, wet naps, and bibs available please ask when ordering.

What is the green stuff in my lobster?
That is the lobster tomalley, or liver of the lobster. If you are not a connoisseur of tomalley, simply take your Lobster to the sink and rinse it off.

What is the bright red waxy stuff in my lobster?
You have gotten a female lobster that is starting to form eggs (or roe) of the lobster. They are eatable and are considered another delicacy, along with the tomalley. If you are not interested in eating them you can remove them with your fork or simply rinse them off in the sink.

For any other questions please call 1-800-370-1790

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Product FAQ

Seafood FAQs

How do you clean the Maine steamer clam?
How long can I keep my seafood before eating it?
What does this type of Oyster taste like?
What is meant by "Dry" "All Natural" Scallops?
How do you shuck an Oyster?
How do I keep my seafood fresh?

How do you clean the Maine steamer clam?
Unfortunately you will never get all the sand out of the Clam. The best way we have found is to place them in your sink, take the spray hose to the outside of the shell using cold water. After you have washed the outside as best you can, fill the sink up with enough cold water to completely cover the clams. Depending on how many steamer you have add a good dose of white vinegar (or red) and occasionally gently swish them around. Let them sit in the sink for about a half hour. This will make them spit up anything in there intestinal track. Drain and spray rinse one more time. Then after cooking them, make sure you serve broth to vigorously dunk them up and down in, to wash off any grit that still may remain.

How long can I keep my seafood before eating it?
This is where you want to have a relationship with your seafood dealer. Most seafood if stored in proper conditions can be held for a couple of days, depending upon the harvest date. There are several factors that goes into the storing of each type of seafood there is. (Click here for storage information)

What does this type of Oyster taste like?
We have compiled a list of the types of Oyster that we carry from time to time. Please understand that taste is hard to explain and we suggest you make notes for yourself when having a different type of Oyster as to what it tasted like to you. (Click here for taste description)

How do you shuck an Oyster?
First and most important buy an Oyster shucking knife. We have heard of more people using every utensil known, other then the knife designed for the job. Not that using an Oyster Knife will keep you from getting injured, its just that it will do a better job then most other instruments, as it was designed with an Oyster shell in mind.

Step 1: In the hand that is holding the oyster, drape a towel or put on an oven mitt. Hold the oyster firmly in that hand, the knife in the other. Slip the knife blade between the top and bottom shell right by the hinge on the back. Be aware that the ridges on the shell are very sharp and can cause harm as well.

Step 2: Run the knife all the way around the oyster until you get to the other side. This is where you need to put some muscle into it, but be careful - this is the point where most injuries occur.

Step 3: Using a twisting motion, pry the top and bottom shells apart. Be gentle but have a firm grip so you won't lose any of the liquor inside.

Step 4: Cut the oyster free from the shell. It will be connected by a tough muscle on the underside, slide your knife under, and sever it. Now your oyster is free from it's shell and ready to be eaten

One of the most common questions we get asked is what is meant by "Dry" "All Natural" Scallops?
Because scallops act like a sponge, many processors soak their scallops in water, adding water weight, increasing the size and flattening the taste. Additionally, the water usually has Sodium Tripolyphosphate (STP) in it, which acts as a water retentive agent. Do you want to pay $8.00 to $12.00 a pound for water? Do you want your fresh seafood to have a chemical added to it?

Harbor Fish Market sells you true, all natural, unadulterated scallops which are better flavored and do not shed abnormal amounts of water when you cook them. Of coarse the natural scallop is more expensive, but you are not purchasing water! When you buy scallops in a market or order them in a restaurant, ask if they are processed or soaked.

How do I keep my seafood fresh?
In order to get a couple of more days of shelf life out of your seafood you need to keep it buried in ice with the melt water drained off. If you are trying to keep shellfish, such as Mussels, Clams, Oysters, or Hard Shell Clams, they do best covered with a damp towel, rung out well so they are not sitting in any fresh water. You need to keep air flow around the shellfish as they do need to breath.

For any other information please call 1-800-370-1790

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Product FAQ

Fish FAQs

Is this fish fresh?
How much fish do I need?
Will there be bones in my fish?
What does PBO mean?
Does Lemon Sole taste like Lemon?
What's a good fish for a chowder?
I like white fish - is there one that is great for grilling?
What is the difference between steaks and fillets?
Can I freeze my fish?
What does FR. stand for?
I am never certain how to cook my fish, do you have any suggestions?
What is HACCP?

Is this fish fresh?
There are laws protecting the public, truth in labeling laws, when we say it is fresh we mean it is fresh, and if it is frozen we will always identify it as such. You don't survive in business for as many years as we have without having consumer confidence, which is built on trust.

How much fish do I need?
Whenever we are asked this question you always hesitate to answer, because there is more than one answer. The variables are the age of the people dining, appetites, what else is being served etc. An average person (who ever that is) normally eats about 8 oz. of fish that is boneless.
What is Scrod? Scrod simply means a small fish with white meat. It usually refers to either Haddock or Cod

Will there be bones in my fish?
This depends on the fish you are buying. You always want to check any fillet for bones, even ours. We do inspect each fillet fully, but we are only human. Some fillets are cut so that bones are included. The nape and first 3 to 4 inches on most fillets is where you will find bones. Some fish do have pin bones that run down the center of the fillet, and these can be removed with tweezers.

What does PBO mean?
It is a term that means "pin bones out". It is a most common term when talking about salmon fillets. If you catch a fish yourself and fillet it you will find a pair of tweezers work great at getting these bones out without destroying the fillet.

Does Lemon Sole taste like Lemon?
No, it is simply a reference to the type of sole it is, like Grey Sole or Dover Sole.

What's a good fish for a chowder?
Many fish make an excellent chowder but if you are looking fora fish that doesn't fall apart and has that mild sweet white fish flavor you should probably try Cusk. Cusk meat has the consistency of a Lobster tail firm, but the flavor is more like Haddock or Cod.

I like white fish - is there one that is great for grilling?
Yes, there are several choices of white fish that are great for grilling. Hake is very good candidate, Cusk is another, as are Halibut steaks or fillets. There are other fish that are great out on the grill, but these species are often more available.

What is the difference between steaks and fillets?
Steaks are when you take a whole fish and cut right down through the fish, bones and all. A fillet is when you cut the fish from the head to the tail and remove the meat in one long piece.

Can I freeze my fish?
Yes you can, unless you order frozen fish from us all of our fish is fresh, all natural, with no chemicals added. More storage information.

What does FR. stand for?
Farm Raised, please see our Product Origination information sheet in the recipe section of our web site for further information on farmed-raised.

I am never certain how to cook my fish, do you have any suggestions?
Yes we do, we have a recipe section in our web site, which will get added to as we grow the site, but for good basic information see our cooking tips for fish and seafood.

What is HACCP?
It stands for Hazard Analysis and Critical Control Point - Its program objective is a science-based system of preventative controls for food safety that commercial seafood processors develop and operated to identify potential problems and keep them from occurring. The FDA HACCP program was designed to increase the margin of safety that US consumers already enjoy and reduce those illness that do occur to the lowest possible levels.

For any other information please call 1-800-370-1790

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Product FAQ

Oysters

Belon - Maine: farm raised, intense flavor, crisp, coppery bite, somewhat salty
* Blue Point - Connecticut side of Long Island Sound: juicy, briny, firm & plump, clean finish
Bras d'or - Cape Breton, Nova Scotia: very mild flavor, finish is mild & sweet
Cape Neddick - From Long Island Sound: medium cup, silky firm, sweet with a coppery finish
Caraquet - New Brunswick Canada: small, very salty, slightly coppery in flavor, lingering finish
Chincoteague - Virginia: farm raised, extremely salty, plump, medium size
* Damariscotta - Maine: exquisite, sweet, slightly briny, plump, full of flavor, mild finish
* Gerrish Island - Mid-Atlantic: great cup, full plump meat, salty flavor, zingy finish
Golden Mantel - British Columbia, Canada: deeply cupped, meat is full and sweet, melon finish
Kittery Point - Maine: classic Chesapeake shape, sweet, salty, mild finish
Kumamoto - Humbolt Bay, Ca: small, deeply cupped, great flavor, good for beginning oyster eaters
Malpeaque - PEI Canada: meat is plump, silky flavor, is mild in salinity, sweet, clean finish
* Nantucket - Cape Cod, MA: small to medium with briny finish
* Onset - Buzzards Bay, MA: medium to large, plump meat, lots of liquor, salty with sweet seaweed finish
Prudence Island - Narragansett Bay, RI: beautiful choice oyster, unusual sweet finish
* Pepperell Cove - PEI Canada: sharp, salty flavor, oval shape
Pemaquid - Maine: Grown in Maine estuary 3 1/2 to 4" in size, extremely plump, salty and crisp
Penobscot Bay - Maine: beautiful shape very distinctive salty flavor
St. Annes - Nova Scotia, Canada: vibrant, lively flavor, salty finish
Salt Aire - Nova Scotia, Canada: medium body, low in salinity with slight coppery finish
Skookum - Puget Sound, WA: fresh ocean flavor, somewhat briny, firm texture
* Spinney Creek - Long Island Sound, NY: depurated good cups, plump meat, sweet, clean, and salty finish
Tatamagouche - Nova Scotia, Canada: medium salinity, mellow finish, plump meat, rich tasting
* Wellfleet - Cod Bay, MA: very plump, marked by distinct seaweed flavor, very salty
* Winterpoints - New Meadows River, Maine: large size 4"deep cup, plump meat, salty, clean crisp flavor
Yaquina Bay - Newport, OR: extremely sweet meat, juicy deep cup oysters

* Are the oysters we will have on the most frequent basis. All of the oysters listed can become temporarily unavailable due to weather conditions, harvesting schedules and growing seasons. Please feel free to call and see what we have available at anytime.

We ship seafood! Learn more about how you can ship seafood to your home or office. If you're local to Portland, stop into our retail store!

Have a question or want to discuss this particular product? Contact Harbor Fish Market.